MARINADE
¼ cup fresh lemon juice
½ tsp hot pepper flakes
½ tsp cracked black pepper
½ tsp coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
¼ cup coarsely chopped fresh parsley
¼ cup coarsely chopped fresh basil, cilantro, dill, or oregano or a mix of all four
½ cup extra virgin olive oil
In mixing bowl combine ingredients. Recipe can be doubled for more quantity.
Place London Broil, flank steak, skirt steak, or filets in a flat dish. Pour on marinade.
Cover and refrigerate for 24 hours.
Turn occasionally.
MEAT LOAF
1 cup sliced fresh mushrooms
½ onion; chopped
1 slightly beaten egg
½ cup milk
1 ½ tsp Worcestershire sauce
1 tsp salt
½ tsp dry mustard
Dash of pepper
1 ½ cups of soft bread crumbs
1 ½ pounds Highland ground beef
2-3 hard boiled eggs (optional)
4 tbsp catsup
2 tbsp molasses
In mixing bowl combine milk, lightly beaten egg, Worcestershire sauce, seasonings, and bread crumbs. Let stand for about 5 minutes.
Stir in ground beef, chopped mushrooms, and onions; mix lightly but thoroughly.
Peel hard boiled eggs. Shape meat mixture into loaf while placing eggs in center.
Place in 13 X 9 X 2-inch baking dish.
Combine catsup and molasses; brush on meat loaf after 1 hour and return to the oven (for approx. 10 minutes).
Makes a tasty glaze.
Slice across the loaf revealing a cross section of egg and place on plate.
Garnish with parsley.
Serve with cross-cut potatoes.
GENEVA’S HIGHLAND ROAST
2 rolled roasts, frozen – about 3 lbs each
Rinse roasts while frozen
1 package Lipton onion soup mix sprinkled over the damp roasts
Seal in foil & place in baking dish
Place in 250 degree oven while still frozen
Bake 8-9 hours. We like to cook overnight to enjoy the wonderful aroma wafting about.
Slice or pull apart and serve as with any melt-in-your-mouth roast.
ALE BRAISED SHORT RIBS
Serves 6
6 pounds bone-in short ribs
Salt and pepper
3 cups medium bodied ale
3 large onions-medium diced
2 carrots-medium diced
3 large parsnips-medium diced
2 large rutabagas-medium diced
9 cloves garlic
¼ cup all purpose flour
4 cups low sodium beef broth
1 12-oz. can organic roasted tomatoes
1 ½ tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
3 bay leaves
Start by seasoning each rib with salt and black pepper. Heat a cast iron skillet with canola oil until very hot. Place ribs in bone side up and sear until each rib is golden brown. Remove ribs from pan and let it cool for a couple of minutes. Place ribs into pan deep enough to submerge ribs. Meanwhile deglaze your skillet with the beer. Pour deglazing liquid and all other ingredients except flour over ribs. Cover pan with foil and place ribs into a 255 degree oven and cook ribs for several hours. To test doneness, place a knife into thickest part of the rib and twist. If knife twists easily then the ribs are done. Or use the old classic method – if they are starting to fall off the bone then you are ready. Strain liquid from ribs into a saucepan and bring back to a boil. Add flour, stirring constantly until thickened and the flour has cooked out. Season with salt and pepper and enjoy. I would serve buttered noodles with this dish.
RECIPES
For additional cooking instructions, please email me and I will be happy to send you information.
